Strategies for assessing the safety of foods produced by biotechnology : report of a joint FAO/WHO consultation [held in Geneva from 5 to 10 November 1990]
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TextPublication details: Geneva : World Health Organization, 1991. Description: 59 pISBN: 9241561459; 5225032478 (Russian)Title translated: Stratégie d' évaluation de la salubrité des aliments produits par biotechnologie : rapport d' une consultation conjointe FAO/OMS [s' est tenue à Genève du 5 au 10 novembre 1990]Subject(s): Biotechnology -- standards -- congresses | Food technology -- standards -- congresses | Nutrition and Food SafetyNLM classification: TP 248.14Abstract: Records the conclusions reached by a joint FAO/WHO consultation convened to establish a scientific basis for the safety assessment of novel foods, food ingredients, and processing aids produced by biotechnology. Emphasis is placed on the safety of new technologies that promise dramatic improvements in the food supply, whether through the production of nutritionally superior cereal and grain crops or the development of farm animals that are disease resistant, produce lean meat, and grow more efficiently. New techniques that can increase the efficiency and reduce the costs of the food processing industry are also thoroughly assessed. The main aim of the book is to identify the scientific principles and procedures needed, on a case-by-case basis, to assure that foods produced by biotechnology are toxicologically safe and nutritionally adequate for human consumption. Addressed to regulatory authorities as well as to the food industry, the book also aims to provide a solid scientific basis for the development of comprehensive, well enforced food regulations that can keep pace with technological advances. The main part of the book consists of separate chapters devoted to the safety assessment of foods derived from microorganisms, plants, and animals generated by biotechnology. Adopting a highly cautious approach, each chapter first identifies all possible hazards, discusses the likelihood that such hazards will arise in practice, and describes the scientific principles and procedures needed to assure the safety of the finished food. Potential hazards identified include the activation of silent genes and the creation of new toxins, changes in nutritional content or in the bioavailability of nutrients, and allergic reactions to new or altered proteins. A concluding section stresses the need for a new framework of safety assessment that relies on a characterization of food in terms of its molecular, biological, and chemical properties, and uses the resulting data to determine the need for toxicity tests.
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jap published by: Tokyo : Kenpakusha.
Records the conclusions reached by a joint FAO/WHO consultation convened to establish a scientific basis for the safety assessment of novel foods, food ingredients, and processing aids produced by biotechnology. Emphasis is placed on the safety of new technologies that promise dramatic improvements in the food supply, whether through the production of nutritionally superior cereal and grain crops or the development of farm animals that are disease resistant, produce lean meat, and grow more efficiently. New techniques that can increase the efficiency and reduce the costs of the food processing industry are also thoroughly assessed. The main aim of the book is to identify the scientific principles and procedures needed, on a case-by-case basis, to assure that foods produced by biotechnology are toxicologically safe and nutritionally adequate for human consumption. Addressed to regulatory authorities as well as to the food industry, the book also aims to provide a solid scientific basis for the development of comprehensive, well enforced food regulations that can keep pace with technological advances. The main part of the book consists of separate chapters devoted to the safety assessment of foods derived from microorganisms, plants, and animals generated by biotechnology. Adopting a highly cautious approach, each chapter first identifies all possible hazards, discusses the likelihood that such hazards will arise in practice, and describes the scientific principles and procedures needed to assure the safety of the finished food. Potential hazards identified include the activation of silent genes and the creation of new toxins, changes in nutritional content or in the bioavailability of nutrients, and allergic reactions to new or altered proteins. A concluding section stresses the need for a new framework of safety assessment that relies on a characterization of food in terms of its molecular, biological, and chemical properties, and uses the resulting data to determine the need for toxicity tests.
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